Culinary Heritage

Craving hummus, found a great recipe on here, but now what to dip in it or serve on? I only have access to walmart today. Ill probably get some naan and some carrots, what else?

I’m not an expert cook, so can you share a recipe a normal young person can cook. I looked up a few recipes”easy gourmet” recipes and I’m not ready or capable of tackling a recipe with 37 ingredients and 49 different steps.

I’m a 21-year old girl who wants to cook her amazing GF a really good chicken dish. Her mom overcooked all meats (that’s how her dad liked it lol). So her thoughts on chicken are “boring and dried out.”

Any delicious recipes that do not require me ordering speciality ingredients online and then eight hours of cooking?

Thank you in advance for your help.

PS - not a big fan of onions or super spicy things. Thanks.

I started gardening this year and sowed two zucchini seeds just to see what would happen. And now my fridge is filled with about 15 zucchini and I have another 4 currently growing with no signs of stopping yet. I don’t know why I did this because I can hardly think of making one thing with zucchini. I hardly ever eat it though I do like it.

So I’m hoping to hear all of your favourite ways to use zucchini in your cooking! Thanks in advance!

It's about a million degrees out so I thought I'd make some sherbet, but I'm definitely not using 2lbs of lemons for just that (there's only 2 of us in the house.) You smarties have any fun ideas for other lemony treats?

🩷

This is pretty much my situation as I live in a small apartment but am headed to a local park that has public grills this weekend. I was thinking of a sous vide ribeye and some corn on the cob but other than that I’m open to any ideas!

I cook rice and beans probably four times a week. Pasta with whatever vegetables are about to turn the other days. It works but everything ends up tasting the same and I got tired of it.

Recently started picking up random condiments when I spotted them cheap, grabbed gochujang, chili crisp, MSG, tahini, sesame oil from different sale events on tiktok over a few weeks. Most had a decent price cut and they're still half full months later because a little goes a long way.

So far what's been working for me:

Gochujang: chicken thighs in the oven with gochujang, soy sauce, bit of honey. Also mix a small spoon into cream cheese for bread when I'm too lazy to cook.

Chili crisp: fried egg topping every morning. Goes on buttered toast, instant noodles, leftover rice fried up with whatever is in the fridge.

MSG: tiny pinch in soup, pasta sauce, any stir fry. Makes everything taste like you tried harder than you did.

Tahini: thin it out with lemon juice and water, drizzle over roasted vegetables or use as a lazy salad dressing with a bit of mustard.

These completely changed how I feel about cooking the same cheap ingredients every week. What are yours? Looking for more stuff that punches above its price.

I packed my granddaughters lunch this morning. No nuts in school. I bought sunbutter.

She cant have gluten, so I made her some.fresh gf biscuits with Greek yogurt this morning. She had one for breakfast, and I used another one to make her a sunbutter sandwich for lunch. Im just opening it up now, and all around the edges of her little biscuit, its GREEN.

I mean, REALLY green. The green of blanched spinach or chimichurri.

Wtf happened?!

I realized I didn't have baking powder, so I used some.baking soda with the Greek yogurt to help them rise.

I’m talking the sound of the crunch sounds like it could cut something. Like 2010 KFC cut-the-roof-of-your-mouth thick crispy coating. I want it to sound like I’m eating Cinnamon Toast Crunch or Cap’n Crunch.

What breading/batter & method? (I’m assuming deep fry)

Hello!

I was given 5 tubs of hummus recently, and the only way I really know how to use it is as a dip/spread.
Are there any recipes that use larger amounts of hummus?

Hi everyone, I am 16 and have been very interested in maybe becoming a cook in a restaurant as my job in a few years. I've also had the idea to eventually go to culinary school bc I'll be done with middle school in 2 years. So basically, I've been watching these interviews with chefs (especially Bourdain and Marco Pierre White) and Anthony Bourdain answered to a question that before people should enroll in culinary school, they should work in a busy restaurant for a month or so to see if its something for them.

I've proposed this idea to my parents and they're both on board with it but my dad doesn't really think that I'll do anything but dishwashing.

Is this true and do I need any real qualifications to cook as an apprentice and is this even a regular thing in the business or no? let me know!

When I was little my local Costco would sell bulk pre cooked quinoa bowls I believe the were the minsley brand. I loved it, I could eat it daily. however the Costco stopped supplying it a long while back and now any precooked quinoa bowls I can find at stores are sold per bowl and extremely expensive. however Dried quinoa is cheap and often sold in bulk so I figured I'd just by it Dried and cook it myself. I've followed instructions online, rinse it, roast slightly for a few minutes, boil in water, leave to simmer and absorb, and then let it sit and steam before fluffing. but the quinoa tastes so different compared to the bowls. and I'm wondering what I can do to make it taste the same. ​I've looked online at the precooked bowls I would eat and they dont have any extra additives listed in the ingredients other than a glucose based chemical which I imagine is a preservative. I really miss the taste of the quinoa and surely I can make it the same way I just dont know how. I've done dry tricolor quinoa, and dry white quinoa, the different quinoas doesnt seem to change the odd flavor profile. am I not rinsing well enough? I know it's not brand specific because I've caved and bought the single packaged precooked bowls, all from different brands, and they've all tasted as good as the bowls Costco used to supply. I dont know, if anyone has some advice please share.

I see list by food critics but I really want to know what people think. I'm looking to make chicken teriyaki this weekend

Here's a twist on the "recommend a gadget" request.

I got a $150 gift card to Williams Sonoma. It's pretty thoughtful because I cook a lot. The only problem is that I think I have most of the kitchen gadgets I need or want. An incomplete list of my gadgets includes: sous vide cooker, vacuum sealer, fat separator, scale, micro plane grater, instant pot, air fryer, new y peelers, new mandolin, good blender, good coffee grinder. I think my go-to cast irons, spatulas, chefs knives, dutch oven, sharpening stones, and cutting board will outlive me. I'm at the point where I have accumulated pretty good gear and don't have space or want for much more. I think I have most of the "single use but great when you need it" items.

The things I might want include a cool wine opener, a new cocktail shaker, a new bread knife (old knife is dull but I'd rather get a sharpener for it) and a new digital thermometer, none of which have stellar reviews from Williams Sonoma. I also might get a yogurt maker; I stopped making yogurt in the instant pot because it was all tasting like meat and spices and I might get back to that.

Any off the wall suggestions are welcome!